Basting brush

ABSTRACT

A basting brush  2 , including a head  4  having a handle-receiving portion  6 , two generally longitudinal sides  12, 14 , a bristle-receiving portion  16 , a handle  18  attached to the handle-receiving portion  6 , and bristles  20 . The bristles  20  have top ends  24  and bottoms ends  26 . The top ends  24  are attached to the bristle-receiving portion  16 . The bottom ends  26 , of the bristles  20  form a curved shape having a central low point  22  and tapering upwardly from the central low point  22  toward the longitudinal sides  12, 14 . The bristles  20  are distributed in a straight line between the two longitudinal sides  12, 14.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The invention relates generally to basting brushes. More particularly, the invention relates to basting brushes having a curved end that tapers upwardly from a central low point laterally to the sides of the brush.

2. Description of the Prior Art

Basting brushes are used to apply sauces and glazes and the like to food surfaces. When dipped into a volume of sauce, the bristles of the brush retain sauce, for example, in the spaces between the bristles. When the bristles contact a food surface, the sauce is transferred onto the surface at the points of contact. Basting has many culinary applications, such as applying sauce to meat while barbequing or roasting meat or vegetables or while applying glaze to pastries before or after baking.

The bristled portion of a basting brush generally has a flat bottom with all the bristles being of equal length. The brush is generally held parallel to a food surface during basting. Thus, sauce is naturally dispersed onto the food surface uniformly across the bottom end of the bristles because each of the bristles, being of the same length, contacts the food surface simultaneously. While such a uniform application of sauce may be desirable in some applications, there are times when a cook may desire to vary the distribution of sauce over a surface, or baste a discreet portion of a surface while leaving an adjacent portion unbasted. Indeed, the ability to properly baste may be important to the success of a cooking procedure.

It is not an easy task to accurately vary the distribution of sauce using a flat-bottomed brush. To do so, a user must vary the angle of the brush relative to the food surface to ensure that only a desired portion of the food surface is basted. Simultaneously, the user must vary the pressure on the brush to control the amount of sauce dispersed onto the food surface from between the bristles.

A prior art basting brush is described in U.S. patent application Ser. No. 11/516,903, which illustrates a combination basting brush, spoon, and spatula, where the bristles of the basting brush do not have flat bottoms but are instead curved. While this arrangement may avoid some of the problems associated with basting brushes having flat bottoms, problems still remain. In particular, the bristles are thick and rigid, allowing them to serve the dual roles of basting brush and spatula. This rigidity makes it difficult for the bristles to flex, and for a cook to apply sauce in the precise amount and location desired.

3. Identification of Objects of the Invention

A primary object of the invention is to provide a basting brush that overcomes the disadvantages of the prior art.

Another object of the invention is to provide a basting brush having bristles of different lengths which allows for more precise variation in the application of sauce or glaze to a food surface.

Another object of the invention is to provide a basting brush having a continuous transition from handle to the brush head.

Still another object of the invention is to provide a basting brush having a head made of a material that will absorb impact forces when the brush impacts the side of cookware.

SUMMARY OF THE INVENTION

The objects identified above along with other features and advantages of the invention are incorporated in a basting brush having a curved bottom end of bristles that allows for greater control and variation in the application of sauces and condiments to food surfaces. One aspect of the invention provides, for example, bristles having a curved or crowned shape, similar to an artist's Filbert brush. The head of the brush is arranged so that the longest bristles are in the center of the brush, with the bristle length decreasing from the center to both longitudinal sides of the brush. With such a bristle distribution the bottom of the brush is curved, having longest bristles in the center of the bottom distribution of bristles with shorter bristles distributed toward the longitudinal sides. The thickness of the bristle distribution from back to front to is small compared to the width of the brush from longitudinal side to longitudinal side.

Another aspect of the invention includes a continuous transition between the handle and the head of the brush. The shape of the handle corresponds to the shape of the head at the interface therebetween, such that the profile of the combined components is continuous. In addition, the head is made of silicone and is therefore soft enough to absorb impact forces when the brush head strikes a cookware edge. Furthermore, a cylindrical portion of silicone extending from the head into an opening of the end of the handle somewhat softens the blow of the handle end against cookware when banging occurs to remove batter or sauce from the bristles of the brush. Thus, the shock absorbing feature of the silicone head helps prevent damage to enameled or glass cookware.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be better understood by reference to the detailed description of embodiments which follow and by examining the accompanying drawings, in which:

FIG. 1 is a perspective view of a basting brush according to the invention;

FIG. 2 is a front view of the basting brush of FIG. 1;

FIG. 3 is a front view of the head of a basting brush of FIGS. 1 and 2; and

FIG. 4 is a side view of a head of the basting brush of FIGS. 1, 2 and 3.

DESCRIPTION OF A PREFERRED EMBODIMENT OF THE INVENTION

FIG. 1 is a perspective view of a basting brush 2 which incorporates the invention. Brush 2 has a head 4, a handle 18 and a distribution of bristles 20 each having a top end captured by the head 4. The bristles 20 vary in length from the head 4 to bristle distribution end 26 as best seen in FIGS. 2 and 3 thereby creating a curved bottom of the distribution end 26.

The head 4 has a top end 6 that receives the handle 18, a bottom end 24 that captures bristles 20, a front side 8, a back side 10 (see FIG. 4) and two longitudinal sides 12, 14. As shown in FIG. 4, the bristle distribution 20 includes several bristles as viewed from front to back, with more bristles in the center of the bristle distribution 20 than at the ends extending from longitudinal sides 12, 14. The result is a crowned bristle distribution or brush 20 which resembles an artistic Filbert brush used by artists for creating art works. The relatively short bristles provide strength and control in a cook's hand as the brush is used. A thin stroke can be applied when the brush is used on its side, as configured in FIG. 4. A broad stroke can be applied when the brush is used in its broad configuration of FIGS. 2 and 3, i.e. when the brush is turned 90° from the orientation of FIG. 4.

The brush surface from handle 18 to head 4 is continuous. The top end 6 of the head 4 is fabricated of silicone or other soft material thereby creating a strike zone to protect cookware when the user strikes the brush 2 against cookware in order to dislodge sauce and the like in the bristles 20. A portion of the silicone material of the head 4 is inserted into an opening at the end of the handle 18 so as to create a shock absorber effect at the handle end.

As mentioned above, the bottom end 26 of the bristle distribution 20 is curved, having a low point 22 at the center of the brush and tapering upward toward the longitudinal sides 12, 14. The result is a curved or crowned shape, allowing a cook to vary the amount of sauce applied to a food surface by changing the pressure on the head of the brush only. For example, when a cook applies little pressure to the brush, only the bristles at or near the low point 22 of the curved bottom 26 contact the food surface. As a result, the surface area basted is limited to a thin brushstroke and the amount of sauce applied is limited to that associated with those, few bristles. As the user applies more pressure, more bristles come into contact with the food surface, thereby broadening the brush stroke and applying more sauce. In this way, the user can vary the brushstroke and the amount of sauce applied during a basting procedure simply by varying the amount of pressure applied to the brush while basting.

Furthermore, as shown in FIG. 4, the thickness of the brush 2 between the front side 8 and back side 10 is narrow compared to the width of the brush 2 between the longitudinal sides 12, 14, as shown in FIG. 3. Thus, use of the brush 2 by turning it on its side produces a thin brushstroke of sauce on a food surface. This feature, combined with the curved shape of the bristle distribution 20 described above, gives a user great latitude to control the amount of sauce, as well as the placement of sauce on food surfaces. Additionally, the thickness of the bristle distribution 20 and the length of the bristles are arranged and designed so that the brush is stiff and the individual bristles of the distribution 20 have high resistance to bending or deformation when they contact a food surface.

It is advantageous to provide tapes to each bristle, such that each bristle is thicker with a larger diameter at the top while gradually decreasing in diameter at the bottom or distal end. Such bristle construction results in a brush that holds sauces longer, because it retains sauce at the top of the bristle, and slowly releases sauces to the smaller diameter bristle toward the distal end.

The top end 6 of the head 4 is manufactured of an impact resistant material, such as silicone, which acts as a strike zone. Thus, when a user strikes the brush 2 against a cookware lip in order to remove sauce from the head 4 and bristles 20 of the brush 2, the impact of the strike will be absorbed by the top 6 of the head 4, thereby protecting the cookware and the brush 2 from damage.

As can be seen in each of FIGS. 1-4, the shape of the top 6 of the head 4 matches the shape of the handle 18 at the interface 28 where they intersect. Thus, the transition between the top end 6 of the head 4 and the handle 18 is continuous. 

1. A basting brush (2), comprising: a head (4) having a handle-receiving portion (6), two generally longitudinal sides (12, 14), and a bristle-receiving portion (16); a handle (18) attached to the handle-receiving portion (6); and a bristle distribution (20) having bristles with top ends (24) and bottom ends (26), the top ends (24) attached to the bristle-receiving portion (16) and the bottom ends (22) forming a curved shape (26) having a central low region (22) and side regions which taper upwardly toward the longitudinal sides (12, 14), the bristle distributed in a substantially straight lines between the two longitudinal sides (12, 14).
 2. The basting brush (2) of claim 1, wherein the head (4) has a front side (8) and a back side (10), the thickness of the brush (2) between the front side (8) and the back side (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
 3. The basting brush (2) of claim 1, wherein the handle-receiving portion (6) has a cross-sectional shape that matches a cross-sectional shape of the handle (18), such that the interface (28) between the handle-receiving portion (6) and the handle (18) is continuous.
 4. The basting brush (2) of claim 1, wherein the handle-receiving portion (6) is made of silicone, thereby creating a strike zone for diminishing forces applied against enameled or glass cookware when the basting brush (2) impacts the cookware.
 5. A basting brush (2), comprising: a head (4) having two longitudinal sides (12, 14), a solid top (6), and a bristled bottom (26), the bristled bottom (26) made up of a plurality of individual bristles (20); and a handle (18) connected to the top (6); said bristles (20) aligned in a substantially straight line between the two longitudinal sides (12, 14) and the bristled bottom (26) is curved, having a central low point (22) and tapering upwardly from the central low point (22) toward the sides (12, 14); and wherein the top (6) of the head (4) has a cross-sectional shape that matches a cross-sectional shape of the handle (18), such that the interface (28) between the top (6) of the head (4) and the handle (18) is continuous.
 6. The basting brush (2) of claim 5, wherein the head (4) has a front side (8) and a back side (10), with the thickness of the brush (2) between the front side (8) and the back side (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
 7. The basting brush (2) of claim 4, wherein the top (6) of the head (4) is made of silicone, thereby creating a strike zone for protecting cookware when the basting brush (2) impacts the cookware.
 8. A basting brush (2), comprising: a head (4) having two longitudinal sides (12, 14), a handle-receiving portion (6), and a bristle-receiving portion (16); a handle (18) attached to the handle-receiving portion (6); and bristles (20) having tops (24) and bottoms (26), the tops (24) attached to the bristle-receiving portion (16) and the bottoms (26) forming a curved shape having a central low point (22) and tapering upwardly toward the longitudinal sides (12, 14), the bristles (20) collectively aligned in a substantially straight line between the two longitudinal sides (12, 14); and wherein the handle-receiving portion (6) is made of silicone, thereby creating a strike zone for protecting cookware when the basting brush (2) impacts the cookware.
 9. The basting brush (2) of claim 8, wherein the handle-receiving portion (6) has a cross-sectional shape that matches a cross-sectional shape of the handle (18) such that the interface (28) between the handle-receiving portion (6) and the handle (18) is continuous.
 10. The basting brush (2) of claim 8, wherein the head (4) has a front side (8) and a back side (10), with the thickness of the brush (2) between the front (8) and the back (10) being substantially less than the width of the brush (2) between the two longitudinal sides (12, 14).
 11. The basting brush (2) of claim 8 wherein said bristles 20 are arranged and designed to be relatively short thereby providing a control and resistance to bending or deformation when the brush (2) is used.
 12. The basting brush (2) of claim 8 wherein each bristle of the bristles (20) is characterized by larger diameter at a top end, said diameter of each bristle gradually tapering to a smaller diameter at the bottom end, so that the bristles (20) hold sauces longer by retaining same at the top end of the bristles while slowly releasing said sauces at the bottom end.
 13. The basting brush (2) of claim 8 wherein a portion of the silicone material of the handle-receiving portion (6) is inserted into an opening at the end of the handle
 18. So as to create a shock absorber effect at the handle end. 